Vegetable Cream Cheese Dip

You might remember me mentioning my love of everything bagels a while ago; what I didn’t tell you is that my favorite way to enjoy them is spread with veggie cream cheese. Such a perfect pair, those two; which is why when I recently made everything crackers (recipe coming soon!), the natural thing for me to make with them was this dip.

In this recipe, you’re not limited to using the veggies I used; feel free to use whatever you like or have on hand. (Try to stick with veggies that don’t give off too much water though, since they could add too much liquid to the dip.) You can serve this dip with crackers, toasted bread, pita crisps, and/or crudités. And I can say from experience that it is also fantastic on bagels. :)

Vegetable Cream Cheese Dip

(Yield: about 4 c)

12 oz Neufchael cheese (or cream cheese), at room temperature

1 c sour cream or Greek yogurt

1 tsp Worcestershire sauce

1 tsp soy sauce

1 medium-large carrot, peeled and finely shredded

1 c finely chopped fresh broccoli

1/3 medium red bell pepper, finely diced

1/3 medium red or sweet white onion, finely diced*

1/2 tsp salt and 1/8 tsp pepper (more or less to taste)

Combine all ingredients in a medium bowl; taste and season with additional salt and pepper as desired. Refrigerate and serve chilled.

*To mellow out the flavor of the onion, after dicing, soak it for 15 minutes in cold water, then drain, pat dry, and proceed with the recipe. Or if you prefer, you can use scallion or chive.

Comments

Mmmm looks yummy! I normally love dipping naan bread or carrot sticks in humous or tzatziki but this looks really good! I\’ll have to try this sometime. And by the way, your fingernails are so perfectly manicured! Very pretty :)

I love cream cheese in any form whatsoever and this recipe looks right up my alley. Love it! Also, this is weird but I have to say I noticed how perfect your nails are – I’d be too scared to have a closeup of my scraggily nails!

My husband would be in heaven if I whipped this up for him. He loves everything bagels with veggie cream cheese, so I know that this would definately appeal to his taste buds. Thank you for sharing such a great recipe. I hope your weekend overflows with good food, good friends, and love!

owww I just made my first batch of crackers a little while back and I can’t wait to try your everything version! The dip looks amazing too. Veggie cream cheese is heavenly, so I’m sure the dip is even better. Beautiful work- as always!

Big cream cheese lover right here. This recipe is singing sweet melodies in my ears, looks so yummy. Love your addition of the veggies. By the way, is it weird to compliment you on how perfect your nails are? Anyways, hope you have a great weekend!

This looks and sounds delicious. I made a dip similar to this when my children were all at home. Yours is much healthier. The base of ours was a dehydrated soup mix that had enough sodium to meet the needs of the immediate world. I hope you are having a great day. Blessings…Mary

Faith, how do I love thee? Let me count the ways: raw brownie batter, baked apple fritters, roasted corn chowder, the fishbowl I still daydream about, chicken and dumplings, oooooooooh the French onion soup with all the fabulous tips, and among many others, vegetable cream cheese dip!! Oh girl, I so have to make this b/c like you, I’m an everything bagel girl. Love it. And I’ve never had a spread like this–it makes my mouth water to think of the flavor! Thank you so much for the recipe. Those crackers are calling me too.

YUM. It almost looks nutritious… but, really – it is nutritious… just a little high in fat – but with that yummy cheese – cannot get it here – but had it in Paris this summer – deadly – and veggies? With whole wheat crackers. YUM! Or, just give me a spoon. I have usually seen this made with a dried vegetable soup mix.
:)
Valerie

I’ve been searching and looking and oh my GOSH! (lol) for a veggie cream cheese (I got addicted at a great bagel company in Canada). I’m also learning to make bread, and I’m just going to have to try this cheese, and see if I can make bread balls stuffed with it (for church) ^_^ yummy! thanks so much for posting this!

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.